1. Preheat oven to 180oC. Line a baking tray with baking paper. Scatter strawberries on tray and drizzle with honey. Slice vanilla bean in half, remove seeds and set aside. Place empty vanilla pod in baking tray. Roast strawberries in the oven for 15-20 minutes or until softened and syrupy. Remove from oven and set aside to cool.
2. To make the ice cream, place cream into a bowl. Add reserved vanilla bean seeds. Mix with electric beaters until soft peaks form. Add condensed milk and mix well. Fold through half the roasted strawberry mixture. Pour into a container or loaf tin and cover. Transfer ice cream to the freezer to set for 4 hours or overnight.
3. To construct sundae, place a generous scoop of ice cream into a serving bowl. Top with a spoonful of the reserved roasted strawberries, fresh strawberries. Serve and enjoy!